Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com
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4.52 from 95 votes

Taqueria Style Pickled Jalapenos and Carrots

This recipe will result in two pint-sized jars of pure zip. They'll keep in the fridge for at least a month. (Note: these instructions are not designed for long-term canning.)
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 8 (2 pints)
Calories: 27kcal
Author: Patrick Calhoun | Mexican Please

Ingredients

  • 8-10 jalapenos
  • 2 carrots
  • 1 small onion
  • 4-6 cloves of garlic
  • olive oil
  • 1.5 cups white vinegar
  • 1 cup water
  • 1 tablespoon salt (Kosher or sea salt)
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin seeds
  • 8-10 black peppercorns
  • 1 bay leaf (optional)

Instructions

  • Give the jalapenos a rinse and then cut into 1/4 inch slices.  Peel the carrots and cut into 1/4 inch slices.
  • Peel and quarter the onion, chopping into thin slices.  Peel and roughly chop the garlic.
  • Heat a glug of oil in a medium sized sauce pan over medium heat.  Saute the onion and garlic for a few minutes.
  • Add the spices:  1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns.  I usually give the spices a quick crush in the molcajete but this is optional.  And feel free to use powdered spices if you don't have seeds or peppercorns on hand. 
  • Add the jalapenos and carrots.  Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional).  Simmer until the jalapenos are just turning army green in color.
  • Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture.  You can also use a single quart-sized Mason jar.  You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
  • I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time. 

Notes

Kosher, sea or pickling salts are the most common salts used for pickling vegetables. Iodized salt isn't recommended as sometimes additives will affect the brine.
Glass containers seem to be the best choice for storage of this vinegar based brine.  Metallic containers not recommended. 
It's also best practice to use a non-reactive pan when heating up the vinegar. 
Always use caution when handling hot chiles -- here are some tips on handling hot chili peppers. 
Feel free to use powdered spices if you don't have seeds or peppercorns on hand.
I recently experimented with adding Habaneros to this recipe for some additional heat.  See Extra Hot Pickled Jalapenos.

Nutrition

Calories: 27kcal | Carbohydrates: 4g | Sodium: 14mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2700IU | Vitamin C: 19mg | Calcium: 17mg | Iron: 0.3mg